Turn corned beef brisket from last night's dinner into a hearty, homemade hash. This flavor-packed meal-in-one is ideal for breakfast or dinner.
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My family loves corned beef, and this homemade hash is my favorite way to use leftovers.
When I make crock pot corned beef, I like to cook two briskets simultaneously - one for slicing and serving with oven-roasted potatoes and honey-thyme-roasted carrots and the other for making this hash.
Two delicious meals in one!
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Why you will love this
- Easy recipe with just a handful of ingredients
- Great way to use up leftover corned beef and potatoes.
- Homemade hash is full of fresh ingredients - no canned hash here!
- Ideal for breakfast or dinner.
Ingredient notes
- Corned beef brisket - I use leftovers from my crock pot corned beef recipe. The brisket is seasoned with a flavorful spice rub and is then cooked low and slow until it reaches fork-tender perfection. I prefer using a flat-cut brisket for this recipe.
- Potatoes - I love using baby potatoes for their creamy texture. Both red and white varieties are delicious. Larger potatoes are fine too - just cut them into 1-inch pieces.
- Vegetables - Green pepper and yellow onion are my go-to's. Red pepper and red onion are great options too.
Step-by-Step Instructions
See the recipe card for complete instructions and ingredient amounts.
TIP: Leftover potatoes - like these breakfast potatoes - work great in this recipe. If using leftovers, skip steps 1-2 and start with the peppers and onions.
- Cut the potatoes into 1-inch pieces. Toss with oil and season with salt and pepper. Transfer to a preheated cast iron skillet. Cast iron helps to promote browning.
- Roast for 20 minutes until fork-tender, stirring after 10 minutes. Cool slightly and transfer to a plate.
- Heat oil in the same skillet over medium heat. Add the peppers and onions, season with black pepper, and cook for 8-10 minutes until softened and starting to caramelize.
- Add the corned beef and cook for another 8-10 minutes.
- Stir in the potatoes and cook until warmed through. Taste and adjust seasoning to taste.
Serving suggestions
- Top with a poached or sunny-side-up egg for a hearty breakfast.
- Add to a brunch spread with scrambled eggs and fruit salad with anise simple syrup.
- Serve as a one-dish dinner.
- Serve with brown mustard or Thousand Island dressing for a Reuben vibe.
- Store leftovers in the refrigerator for up to 4-5 days.
More recipes for leftover corned beef
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📖 Recipe Card
Homemade Corned Beef Hash
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EQUIPMENT
Ingredients
- 24 ounces baby potatoes (halved or quartered)
- 3 tablespoon olive oil (divided)
- black pepper
- Kosher salt
- 1 large green pepper (diced in ½ inch pieces)
- 1 large yellow onion (diced in ½ inch pieces)
- 3-4 pound cooked corned beef brisket (cut into ½-1 inch cubes)
Instructions
- Preheat the oven to 400℉. Preheat a large cast iron skillet in the oven.
- Cut the smaller potatoes in half and the larger ones in quarters. Add to the preheated skillet. Toss with 2 tablespoons of oil and salt and pepper.
- Roast for 20 minutes, stirring after 10 minutes. The potatoes should be fork-tender and caramelized around the edges. Cool slightly and transfer the potatoes to a plate.
- Heat the same skillet over medium heat. Add one tablespoon of oil and the diced peppers and onions.
- Cook, stirring occasionally, for 8-10 minutes until the peppers and onions are softened and starting to caramelize.
- Add the corned beef and cook for another 8-10 minutes until the corned beef is starting to caramelize.
- Stir in the potatoes and cook for another 3-4 minutes until warm. Season to taste with salt and pepper, if necessary.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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